Salt Baked Pigeon Recipe
Ingredients :
2 Marinade 1 2 1 tablespoon 1 teaspoon 2 slices 1 teaspoon 1 tablespoon 1 teaspoon 1/2 teaspoon 2.5 kg 2 sheets 2 sheets	Pigeons Star anise, crushed Shallots Spring onion (scallion), shredded Fresh root ginger, shredded Liquorices root Chinese yellow wine Dark soy sauce Ginger juice Sesame seed oil Coarse salt Greaseproof paper Tin foil
Method : Clean the pigeons and dry them with absorbent kitchen paper. Mix together the star anise, shallots, spring onion (scallions), ginger and liquorices and rub the skin and the inside of the pigeons with the mixture. Blend the yellow wine, soy sauce, ginger juice and sesame seed oil together, divide it and put it into the cavities of the pigeons. Stir-fry the coarse salt over high heat for 2 minutes. Insert about one-third of the salt into the pigeon cavities and cover the outside of the birds with the remaining salt. Wrap each pigeon first with a piece of greaseproof paper and and then with the foil. Bake the wrapped pigeons in an oven at 350oF / 180oC for 40 minutes. Remove the paper and foil from the pigeons and shake them free of salt. To serve, cut the pigeons into bite-sized pieces.